Horns of livestock, particularly, cattle, sheep, and goats are sometimes removed for safety and economic reasons (1). Producers routinely remove the horns of beef and dairy cattle to decrease risk of injuries to workers and other animals, and to minimize financial losses from carcass bruising (in beef cattle; 1). The Canadian Beef Quality Audit states that carcass bruising costs the industry $10 million per year (2). Horns are hard, permanent adaptations of the skin that develop from unique skill cells (corium) at the base of the horns (2). Horns begin as buds at the base of the poll and begin to attach to the frontal bone of the skull that overlies the frontal sinus at approximately 2 months of age (2). As horns grow, the frontal sinus attaches to the adjacent portion of the horn and the cornual nerve provides sensation to the horn (2,3). (more…)